主廚示範：
我的廚房實作：
今天課程是將 Farinaceous 做主食 衍生而成的菜餚
Farinaceous 主要是由澱粉也就是醣類組成
例如： Pulses豆類, Potato馬鈴薯, Pasta義大利麵, Gnocchi麵疙瘩, Cereals麥片, Rice米飯, Polenta粗玉米粉, Couscous粗麥粉, Noodles麵條
其中Gnocchi是由麵團製成的小餃子（沒有餡）而麵團有分三種:
Parisienne：由 choux paste 泡芙麵團 製成
Italienne : 由 馬鈴薯 製成
Romaine : 由 Semolina 杜蘭麥粉製成
沒想到小小主食有這麼多學問，真有趣～
Potato Gnocchi with Tomato Basil Sauce 馬鈴薯麵疙瘩佐番茄蘿勒醬
Ingredients:
·
200g Potatoes , 1/2 Egg yolk, beaten, 30g Parmesan, 30g Butter, 65g
flour, 2 Roma tomatoes, 20g Onion, finely diced, 1/2 Garlic, clove, crushed,
1/4 Birdeye chilli, seeded and finely chopped, 1 Basil stalk, 6 Basil leaves ,
15ml Tomato paste, 15ml Oil, 40ml White wine, 100ml Vegetable stock, pinch Maldon
sea salt, pinch Fresh ground black pepper
Method:
Gnocci:
· Wrap the potatoes in foil and
bake in oven at 180degree until soft
·
Peel potatoes, place potatoes through a ricer
·
Add flour and egg yolk to very hot dry potato puree
·
Season with salt and nutmeg, mix thoroughly to a smooth consistency
·
Mould mixture into small balls, dusting lightly with flour, mark them a
one side with a fork
·
Place into boiling salted water
·
Poach until they rise to the top then remove straight away and refresh
·
To serve just reheat in boiling water and serve with sauce
Sauce:
· Peel,
seed and chop the tomatoes
·
Sauté the onion in oil until soft, add the garlic, basil stalk and
chilli and stir through
·
Add tomato paste and caramelise and deglaze with the white wine
·
Cook the wine until almost completely evaporated and add the tomatoes
and cook down
·
Add stock and simmer for 20-30mins. Stir occasionally allow the tomatoes
to soften
·
Adjust consistency, season and add heated gniccchi and mix well
·
Stir through the basil at the last mins
·
Serve hot and garnish
Grilled Polenta with Slow Roast Tomato 烤玉米糊餅佐乳酪與文火烤番茄
Ingredients:
·
1 tomato, drizzle olive oil, drizzle balsamic, season S&P, 90g
instant polenta, 325ml water, 20g parmesan cheese , 30g goats cheese, 2 basil
leaves, 1/4 orange, zest, 30ml olive oil, 10g rocket lettuce
Method:
·
Pre heat the oven at 100 degree
·
Core the tomato, place on a tray seeds facing up
·
Drizzle with some olive oil and balsamic dressing
·
Season with sea salt and black pepper. Slow cook in the oven for 2 hours
·
Put 325ml of water or vegetable stock in a pan and boiling
·
Add the polenta the stir constantly while it comes back to boil
·
Continue to boil for approx. 5 mins, stirring all the time
·
Add more liquid if needed
·
Take of the heat and stir in parmesan cheese
·
Pour the polenta on a tray, lined with glad wrap, approx 1 cm thick,
cover with glad wrap and refrigerate
·
Place the orange juice and zest in a small pot and reduce by two thirds
add 30ml of olive oil
·
Season and leave aside for later
·
Wash and pick rocket
·
Remove tomatoes from the oven and top with crumbled goats cheese
·
Heat the cheese under salamander
·
Finely chiffonnade basil leaves and mix in to the orange dressing
·
Heat a griddle pan, cut polenta into desired shape and brush with oil
·
Cook polenta slices until they have develop grill lines on both sides
·
Toss rocket in the orange dressing and place in the centre of the plate
·
Arrange the polenta slices around the rocket
·
Top each slice with a tomato half
·
Drizzle with remaining orange
dressing
·
Serve on a warm plate, garnished
Cous cous with Currant, Spices, and Herbs 酷絲酷絲佐香草黑醋栗
Ingredients:
·
60ml boiling water, 50g couscous , 2g cumin powder, 20g currants, 1
sprig Basil, 2 sprig coriander, 20ml
lemon juice, 40ml olive oil, S&P
Method:
·
Pour boiling water over the couscous, cover and leave to soften
·
Clean the coriander and basil and rough chop
·
Whisk olive oil and lemon juice to make a dressing
·
Season couscous and add sufficient amount of dressing to flavour and
moisten it
·
Gently fold the spices, currant, basil and coriander through the
couscous
·
Place the salad on a plate, piling it up high, garnish and serve
·
Top each slice with a tomato half
·
Drizzle with remaining orange
dressing
·
Serve on a warm plate, garnished
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